LAtINfOOdS activities and challenges during the period of 2009-2012

ARCHIVOS LATINOAMERICANOS DE NUTRICIÓN
Órgano Oficial de la Sociedad Latinoamericana de Nutrición
Vol. 64 N° 3, 2014
Latinfoods activities and challenges during
the period of 2009-2012
Adriana Blanco-Metzler, Saturnino de Pablo, Norma Samman, Julieta Salazar de Ariza,
Lilia Masson, Leticia G. de Núñez, Elizabete Wenzel de Menezes
INCIENSA, Tres Ríos, Costa Rica. Instituto de Nutrición y Tecnología de Alimentos, Universidad de Chile.
Chile. Facultad de Ingeniería, Universidad Nacional de Jujuy, Argentina. Escuela de Nutrición, Universidad
San Carlos de Guatemala, Guatemala. Universidad de Chile, Chile. Instituto Especializado de Análisis,
Universidad de Panamá, Panamá. University of São Paulo. NAPAN - FoRC/FAPESP. São Paulo, Brazil.
SUMMARY. The Latin American Network of
Food Composition Data System (LATINFOODS)
is the regional data center of the global network
“International Network on Food Data Systems”
(INFOODS) co-sponsored by the Food and
Agriculture Organization of the United Nations
(FAO) and the United Nations University (UNU). The
aim of this work is to provide information on the main
activities held and challenges during the period 20092012. The activities included: network organization,
technological development, research, web site
modification, database location, publication of
new food composition tables, organization and
participation in scientific activities, assistance
and training. During this period, new strategic
alliances where food composition is key were
developed. This promoted more activities
and strengthen working links in the region.
The main challenges were: 1) to improve and
update the regional database 2) to improve the
national capacities for generating and compiling
data to elaborate and update the national food
composition tables 3) to establish and implement
the database software in branches; 4) to reach
technical and financial sustainability. Despite
the fact that the network has a dynamic structure
consolidated, trained and experienced members,
a database of regional food composition, specialized
tools and documents; more support for sustainability
and progress is required.
Key words: Food composition, LATINFOODS,
INFOODS, FAO/UNU, Latin America, food database,
sodium, salt.
RESUMEN:
Actividades
y
desafíos
de
LATINFOODS durante el período 2009-2012. La
Red Latinoamericana de Composición de Alimentos
(LATINFOODS) es el centro regional de datos de
la red mundial “Red Internacional de Sistemas de
Datos de Alimentos” (INFOODS), copatrocinada
por la Organización de las Naciones Unidas para la
Alimentación y la Agricultura (FAO) y la Universidad
de las Naciones Unidas (UNU). Este trabajo tiene
por objeto proporcionar información sobre las
principales actividades realizadas y los desafíos
durante el período 2009-2012. Las actividades
incluyeron: la organización de la red, el desarrollo
tecnológico, la investigación, la modificación del sitio
web, la ubicación de la base de datos, publicación
de nuevas tablas de composición, la organización y
la participación en actividades científicas, asistencia
y capacitación. Se llevaron a cabo nuevas alianzas
estratégicas donde la composición de alimentos
es clave, que promovieron más actividades y
fortalecieron los vínculos de trabajo en la región. Los
principales desafíos fueron: 1) mejorar y actualizar
la base de datos regional; 2) mejorar las capacidades
nacionales para generar y recopilar datos para las tablas
nacionales de composición de alimentos; 3) establecer
y poner en práctica el software de base de datos en los
capítulos; 4) llegar a contar con sostenibilidad técnica
y económica. A pesar del hecho de que la red dispone
de una estructura dinámica consolidada, miembros
capacitados y experimentados, una base de datos
regional de composición de alimentos, herramientas y
documentos especializados; hace falta más apoyo para
que sea sostenible y continúe progresando.
Palabras clave: Composición de alimentos,
LATINFOODS, INFOODS, FAO/UNU, América
Latina, base de datos de alimentos, sodio, sal.
206
Blanco-Metzler et al.
Introduction
The Latin American Network of Food
Composition Data System (LATINFOODS)
is the regional data center of the global network
INFOODS (International Network on Food
Data Systems). INFOODS was established in
1984 on the basis of the recommendations of an
international group convened under the auspices
of the United Nations University (UNU), with
the mission to stimulate and coordinate efforts
to improve the status of food composition data
across the world and was initially coordinated
by a Secretary established in the Massachusetts
Institute of Technology in United States of
America (1). Since 1999 the Food Agriculture
Organization (FAO) has served as coordinator
(2). LATINFOODS was created in 1986 (3)
with the mission to develop and strengthen food
composition activities in the Latin American
region, tending to elaborate and disseminate food
composition tables and bases. This contributes
to protect the consumer, promote population’s
health and international trade.
207
The purpose of this work is to provide information
on the main activities and the challenges of
LATINFOODS during the period of November
2009 to 2012.
ACTIVITIES
1.Organization
The structure and operating rules of
LATINFOODS were modified for a better
performance. The network is organized in major
committees, sub-regional centers and branches or
national branches described by de Pablo (4) and
Samman (5). Two instead of three sub regional
centers and geographical representatives exist:
SAMFOODS for the South American countries
and MESOCARIBEFOODS for Mexico, Central
America and Spanish-speaking Caribbean
countries (as a result of the unification of
MEXCARIBEFOODS and CAPFOODS). The
updated structure of LATINFOODS is shown in
Figure 1. An ad hoc support office for resource
mobilization and marketing was created in 2009.
More details can be found in the website of
LATINFOODS network (6).
Of the 19 originally created branches,
seven were active (37%: ARGENFOODS,
BOLIVIAFOODS,
BRASILFOODS,
Figure 1
The regional network has an organized
structure with national branches, sub-regional
centers and geographical representatives which is
always under evaluation. It has
Updated structure of the regional network
also developed operating rules
for adequate functioning. The
Executive Committee
members of LATINFOODS
President & Vice-president
meet in a General Assembly
Advisory Committee
* Geographic Representatives (2)
which takes place during the
Congress of the Latin American
Technical Committees
Nutrition Society, which is
held every three years, to
elect the next representatives,
National Branches: 19
Subregional Centers
to discuss about changes
or modifications in their
*MESOCARIBEFOODS
organizational structure, to
(*) 2009 changes
evaluate the activities carried
SAMFOODS
out in the period and to develop
and approve the new plan of
FIGURE 1. Updated structure of the regional network.
action for the next three year
period.
208
Latinfoods activities and challenges during the period
CAPCHICAL (Chile), COSTA RICAFOODS,
GUATEMALAFOODS, PERUFOODS), nine
(47%: CUBAFOODS, ECUADORFOODS, EL
SALVADORFOODS,
HONDURASFOODS,
MEXICOFOODS,
NICARAGUAFOODS,
PANAMAFOODS,
PARAGUAYFOODS,
URUGUAYFOODS) were under strengthening
and/or reorganization and in three (16%:
DOMINICANFOODS, HONDURASFOODS
and VENEZUELAFOODS) the contact was
lost. The main reason for the loss of contact
and reorganization of the branches were
administrative/political changes in the country
and work retirement of the representatives.
Strengthening of the branches was under
way thanks to the strategy developed by the
LATINFOODS Geographical Representatives
who during their visits to other countries, in
addition to their own academic schedules, had
meetings with the members of the corresponding
LATINFOODS branches in order to stimulate
reorganization of the local committees and
participate in advocacy meetings at different
levels. The functions of all components of the
LATINFOODS structure are described on the
operating rules available at the network website
(6).
2.Technological development and research
Relational
database
software
for
LATINFOODS
As a follow-up activity of the FAO TCP/
RLA/3107 project, involving Argentina, Chile
and Paraguay (7), an interdisciplinary team was
formed to develop a model, software and tools for
a relational food composition database (FCDB).
Developed tools were based on the compilation
charts agreed by LATINFOODS. Foods were
classified according to the groups established by
the regional network and described by LanguaL™
thesaurus (8).
Food components were defined by INFOODS
tagnames (9). The technology used (Oracle
Express® and Java®) complies with open
source software requirements. The DB allows a
structure of local, national and regional nodes,
where the compiled information is stored.
Short term perspectives were made to finish the
software document and web-based application
(J2EE technology), as well as the installation
of the system on a web application server and
database. Validation of the application and tools
for improvements were scheduled to be assessed
during the training of users.
Food Composition Sampling Manual for
Latin America
Also, a follow-up activity of the FAO TCP/
RLA/3107 project was the peer revision by
LATINFOODS Executive Committee of the
Food Composition Sampling Manual for Latin
America, developed by Joanne Holden, Pamela
Pehrsson and Charles Perry from the Nutrient
Data Laboratory-United States Department of
Agriculture and Heather Greenfield from The
University of Sydney, Australia. The manual
shows how to sample different food groups from
vegetable and animal origin, and gives examples
and exercises of the sampling plans for specific
foods from Argentina, Chile and Paraguay. It
also promotes the understanding of the country’s
unique characteristics and concerns related
to food composition and include a chapter on
sampling for biodiversity (10).
Web site modification and database location
The regional web site has been hosted at the
Instituto de Nutrición y Tecnología de Alimentos
(INTA) of the University of Chile since its
creation in 1999. The home page was improved
and includes links to national, sub-regional,
specialized (carotenoids) and regional food
composition tables (FCT) (Table 1). Eight FCT
from six countries (Argentina, Brazil, Colombia,
Costa Rica, México, Perú) were located in
LATINFOODS website or updated during 20092012. See details in Table 2.
Current information for most of the branches
is documented (national executive committee
integration, list of priority foods for analysis
and period work plan). Newsletters, reports and
Blanco-Metzler et al.
209
Table 1. LATINFOODS tables of food composition
Country/ region/ Name and year of food composition table Link/publisher
specialized
Argentina Tabla de composición de alimentos, 2010 http://www.unlu.edu.ar/~argenfoods/ Tablas/
Tabla.htm
Bolivia
Tabla boliviana de composición de alimentos, 2005
http://www.fao.org/infoods/infoods/
tablas-y-bases-de-datos/america-latina/es/
Brazil
Tabela Brasileira de Composição de alimentos, 2012
http://www.fcf.usp.br/tabela/
Carotenoides
Carotenoides y preparación de alimentos: http://www.inta.cl/latinfoods/TEXTO%20
la retención de carotenoides en alimentos FINAL%20COMPLETO%20CON%20
procesados, preparados y almacenados, TAPAS%20.pdf
1999
Centro América Tabla de composición de alimentos de
Centroamérica, 2007
http://www.incap.int/mesocaribefoods/index.
php/es/tac-1/software-tca
Chile
Tabla de composición de alimentos chilenos. Octava edición, 1992
http://mazinger.sisib.uchile.cl/repositorio/lb/
ciencias_quimicas_y_farmaceuticas/sch
midth03/
Colombia
Tabla de Composición de Alimentos Colombianos. Fourth edition, 1978
http://alimentoscolombianos.icbf.gov.co/ali
mentos_colombianos/consulta_alimento.asp
Costa Rica 1.Tabla de composición de Alimentos de Costa Rica: Macronutrientes y fibra and dietética, 2006
2. Tabla de composición de Alimentos
de Costa Rica: Alimentos fortificados, 2006
3. Tabla de composición de Alimentos de
Costa Rica: Ácidos grasos, 2006
http://www.inciensa.sa.cr/actualidad/Tabla
%20Composicion%20Alimentos.aspx
Latinoamérica
Tabla de composición de alimentos de América Latina, 2009
http://www.rlc.fao.org/es/conozca-fao/
quehace-fao/ estadisticas/composicionalimentos http://www.inta.cl/latinfoods/
Tablas%20nacionales.html
México
Tablas de uso práctico de los alimentos (portada, http://dl.dropbox.com/u/
de mayor consumo, 2009 2ª ed. México: 3673758/tabla1.gif )
McGraw-Hill; 2009
Perú
Tablas peruanas de composición de alimentos. Octava Edición , 2009
http://www.ins.gob.pe/portal/jerarquia/5/385
/tabla-de-composicion-de-alimentos/jer.385
Uruguay
Tabla de Composición de Alimentos de Uruguay, 2002
http://www.inta.cl/latinfoods/Tablas%20
nacionales.html
Venezuela
Tabla de Composición de Alimentos para Uso Práctico, 2001
Revisión 1999. Primera reimpresión Enero
2001.
210
Latinfoods activities and challenges during the period
Table 2. Details of food composition tables located in LATINFOODS website during 2009-2012:
new, updated or published.
Country
Name
Number of
foods included
Date of
publication
Responsible
Argentina
Tabla de Composición
431
2010
Alimentos Brazil
Tabela Brasileira de 2089
1998
Faculty of Pharmaceutical
Composição de Alimentos (updated 2010) Science. University
(TBCA-USP)
of São Paulo, Brazil
Colombia
Tabla de Composición de Not specified
1978
Alimentos Colombianos. (preliminar update versión, virtual versión)
Costa Rica Tabla de Composición de 84
2006
Alimentos de Costa Rica: Macronutrientes y fibra and dietética
Tabla de Composición de
5
2006 Alimentos de Costa Rica: Alimentos fortificados
Tabla de Composición de 242
2006
Alimentos de Costa Rica:
Ácidos grasos
Universidad Nacional de de Luján, Argentina
El Instituto Colombiano
de Bienestar Familiar,
Ministerio de Salud
Instituto Costarricense de
Investigación y Enseñanza
en Nutricion y Salud
(INCIENSA), Costa Rica
INCIENSA y Ministerio
de Salud de Costa Rica
INCIENSA, Costa Rica,
Universidad de Harvard,
EUA
México
Composición de Alimentos 860
2010
Miriam Muñoz de Chávez: Valor Nutritivo de los alimentos de mayor consumo
en México. Second edition.
Instituto Nacional en Cien
cias Médicas y Nutrición
Salvador Zubirán
Perú
Tablas peruanas de 674
2009
composición de alimentos
8° edición
Instituto Nacional de Salud,
Perú
publications are also available. There is open
access to the current organization of the network,
contacts and work plans of the branches,
activities held by the sub regional centers and
links to other food composition networks in this
web page.
The web hosts the regional database. Table
3 describes the data available for 6197 foods
distributed in 17 food groups. The complete
content of 25 nutritional components per food is
the goal of the database (4), but there are missing
data in terms of components covered and constant
necessity of updating. The number of food entries
increased one fifth in relation to the reported two
years ago by Samman et al (5) and food group
distribution is almost the same.
Blanco-Metzler et al.
Table 3. Latin American food composition
database: Distribution of foods according to
food category.
Food Categories
Total/ category
(% )
Cereals and derivates
956
15.4
Vegetables and derivates
999
16.1
Fruits and derivates
683
11.0
Fats and oils
141
2.3
Fish and seafood
544
8.8
Meat and derivates
775
12.5
Milk and derivates
405
6.5
Alcoholic and soft drinks
183
3.0
Eggs and derivates
73
1.2
Sugar products
216
3.5
Miscellaneous
75
1.2
Special dietary foods
38
0.6
Native foods
86
1.4
Infant foods
101
1.6
Manufactured foods
423
6.8
Prepared foods
186
3.0
Legumes and derivates
313
5.1
Total
6197
100.0
During this period the web page for
MEXICOCARIBEFOODS was developed by the
Central America and Panama Nutrition Institute
(11).
Activities of LATINFOODS Regional
Technical Compilation Committee
Creation of the Reference Electronic Register
(RER): This software was created to systematize
the search for bibliographic references. The RER
allows a fast rescue of information on compiled
and not used data, building the profile of the
published food composition information.
Coordination of the electronic discussion
211
“INFOODS/ EuroFIR Carbohydrate Group on
Component Identifiers”. The main objective was
to improve the harmonization on component
identifiers between the two networks.
Participation of the working group and
“Technical meeting on attributing AOAC methods
to INFOODS tagnames”: The objectives were the
following: develop a comprehensive list of all
possible AOAC methods per tagname; identify
any difficulties in attributing an AOAC method
to the corresponding tagname; identify missing
tagnames for components analyzed through
existing AOAC methods; identify potential
problems in the naming or definition of existing
tagnames when attempting to attribute an AOAC
method (12).
Participation in international collaborative
projects to compare and monitor the nutritional
composition of processed foods and fast foods
The protocol for a project to support non
communicable diseases (NCD) control and
prevention was developed by The George Institute
for Global Health in Australia and improved by
the members of the Food Monitoring Group (13).
The overall goal of the project is to collate nutrient
composition data for processed foods in different
countries of the world, including Latin American,
with the objective of improving the nutritional
composition of the world’s processed food
supply. Eight (42%) of LATINFOODS branches
are participating in the project. Information
about product composition will be collected in
a standardized format in a number of countries
and compared. The primary outcome measures to
be assessed will be energy content, saturated fat,
total sugar, sodium, and serving size, in line with
the World Health Organization’s global strategy
on diet, physical activity, and health.
LATINFOODS members are expected to
participate in the International collaborative
project to compare and track the nutritional
composition of fast foods (14). This project also
collates the nutrient composition data from fast
food web pages and food labels with the Food
Collector application in different countries of the world.
212
Latinfoods activities and challenges during the period
The members of the network have already
agreed that data taken directly from the labels
of processed foods will not be introduced in the
regional database (15) despite that this information
can be very useful for other purposes, such as have
an overall idea of the content of some nutrient in
products of the market, evaluate the nutritional
claims, as a baseline for food composition
sampling plans and to establish targets and
chronologies for nutritional improvement of
processed foods, such as salt reduction.
Survey on sodium data in processed and
prepared foods from Latin America
Updated and high-quality data on sodium
content of foods is critical to estimate the baseline
consumption, identify the main food sources
and monitor intervention strategies related to
sodium. A semi-structured questionnaire with 26
questions on sodium content in processed and
prepared foods was emailed in February 2011 to
LATINFOODS members and related laboratories
from 19 countries. 22 forms of 14 countries were
completed. Sixty eight per cent of the participants
had some information on sodium content in all
food categories, mainly in breads, cereals and
snacks. Data was generated mostly in the last
two decades, although some had recent data that
has not been registered into de LATINFOODS
database.
Convenience foods, snacks and cereals were
identified as priority foods to have data on sodium
content. There is strong interest in those surveyed
to assess the sodium content of foods and working
with Pan American Health Organization (PAHO/
WHO) Initiative for Cardiovascular Disease
Prevention through Population- Wide Dietary
Salt Reduction (14). Up to date information on the
sodium content of food is needed in the region, as
well as resources and training to obtain this data.
Research project “Food, Nutrition and
Health”
It was established in 2007 in the frame of
the cooperation program between the Flemish
Interuniversity Council (VLIR) from Belgium
and Cuenca University from Ecuador. The main
objective is to assess the nutritional status, feeding
and physical activity patterns of the population
of two communities of Ecuador. To develop this
integral assessment, the availability of an updated
food composition database is highly needed. The
project took over the task of analyzing 105 local
foods (mainly fruits and vegetables), locally
produced and prepared since December 2010.
At the end of 2012, 30% of selected foods were
analyzed for macronutrients, including dietary
fiber and total and available carbohydrates.
3. Scientific activities, assistance and
training
In order to strengthen the organization and
activities of some branches, Geographical
Representatives from the Central America and
Spanish-speaking Caribbean countries and South
America, as well as LATINFOODS President
Coordinator, organized or participated on a wide
variety of scientific activities such as workshops
and meetings on food composition in Central
American countries (El Salvador, Honduras,
Nicaragua and Panamá) and seminars and
courses in South American countries (Ecuador
and Bolivia). Attendees expressed interest in
participating in activities on food composition, to
join and strength the branches. More details in the
network period final report (15).
Capacities in the production and use of food
composition data in nutrition were strengthened
through the participation of representatives of
the network on the 10th International Graduate
Course on the Production and Use of Food
Composition Data in Nutrition organized by the
Wageningen University with the cooperation of
the UNU, FAO of the United Nations and the
European Food Information Resource Network
of Excellence (EuroFIR).
The members of the network were trained at
the LATINFOODS General Assembly held during
the Congreso Latinoamericano de Nutrición,
Cuba in November 2012 on: the FAO Food
Composition Compilation Tool and Monitoring
Salt and Sodium in Processed Foods with the Data
Collector Application and the protocol developed
by the George Institute for Global Health (13, 16).
Knowledge and experience on biodiversity
in relation to food composition and support to
Blanco-Metzler et al.
international initiatives on health in Latin America
were shared by LATINFOODS representatives
with the international community. The research
entitled “Proximate and mineral profile of quinua
(Chenopodium quinua) and kiwicha (Amaranthus
caudatus) consumed in North of Argentina”
was honored with the prize of best of the Latin
Americans.
In this same field, a contribution about
“Achievements in Biodiversity in Regard to Food
Composition in Latin America” was done (18).
Aspects about history, culture, foods and their
social impact, Latin American food biodiversity
related to food composition and health has been
commented, with special details about some
native foods such as potatoes, corn, quinua,
beans, tomato, pumpkin, hot and sweet chili,
yuca, avocado, cherimola, papaw, pineapple,
prickly pear, strawberry, peanut, cacao, vanilla,
etc, which are now daily in the table of millions
of homes around the world, contributing not
only to put color in the table, but to enhance a
healthy life, through the macro, micro nutrients
and bioactive compounds they contain.
Two commitments related with NCD where
food composition is essential were signed: the
Aruba Declaration on Obesity, with special
attention to childhood obesity, and the Initiative
from PAHO on Preventing Cardiovascular
Disease in the Americas by Reducing Dietary
Salt Intake Population (17). Also, a proposal
for specific actions to prevent obesity and
collaboration at the regional level was prepared
and is available at the newsletter number 4 from
LATINFOODS website (6).
At least three numbers per year of the
LATINFOODS newsletter were published and
distributed among all the members with the
purpose of informing, updating, motivating and
keeping together the network team. The ten
newsletters are available at network website.
CHALLENGES
Despite of the advancements made,
LATINFOODS has still many tasks to carry out.
The main challenges were: 1) to improve and
update the regional database 2) to improve the
national capacities for generating and compiling
data to elaborate and update the national food
213
composition tables 3) to establish and implement
the database software in chapters; 4) to reach
technical and financial sustainability.
In
conclusion
during
this
period,
LATINFOODS consolidated a dynamic structure
with trained and experienced members, developed
a regional database, elaborated specialized tools
and documents, and developed new strategically
alliances that promoted more activities and
strengthen working links in the region. However,
in order to continue generating food composition
data and to assure a strong network for a longterm and achieve self-sustainability; funds,
technical and governmental support from each
Latin American country are required.
Acknowledgments
To the following institutions and organizations:
Instituto Costarricense de Investigación y
Enseñanza en Nutrición y Salud (INCIENSA),
Universidad Nacional de Jujuy-Argentina,
Universidad de Panamá, Universidad San
Carlos de Guatemala, Universidad de CuencaEcuador, the Network of the North West Argentine
Universities (Red NOA), Food Agriculture
Organization of the United Nations (FAO), The
George Institute for global Health-Australia,
International Nutrition Foundation, University
of United Nations, Euro FIR AISBL and the
Council of Flemish Universities.
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Recibido: 31-07-2014
Aceptado: 10-10-2014